Description
A moist and fluffy zucchini bread that is low FODMAP and can be prepared in under an hour.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose gluten-free flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the grated zucchini, sugar, and vegetable oil. Stir well.
- Add the eggs and vanilla extract, mixing until creamy.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture and fold gently until just combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
This zucchini bread is easily customizable with additional mix-ins like nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg